I did it!! I watched the video 3 times then deboned a 15lb turkey with a 4-inch paring knife :) It's rolled, stuffed with sausage-apple-leek-sourdough stuffing and happily cooking away on a bed of sliced potatoes and onions. I brined the bird in a mix of apple cider and buttermilk ahead of time ... and yeah, I am ridiculously proud of myself right now: Thank you thank you for this video!!!
Megan sadly didn't make it, she under cooked her turkey and died of brain parasites from the meat. Her Thanksgiving turkey was to die for unfortunately
Yes massaging bird on a Sunday morning works for me to and stuffing a bird gives you a wonderful feeling . The over all end result is very satisfying .
I did this with two turkeys for new year's eve 2018. One turkey was 19 pounds the other was 14 pounds. I stuffed it with Colombian chorizo, bread crumbs, butter sweated onions, cilantro, and garlic paste. They took 4.5 to 5 hours to cook at 375 degrees F. They both came out awesome. Everyone loved it. Without Scott Rea, I would have never tried doing a turkey roll like this. I'm glad I learned how to de-bone a bird. Thanks Scott.
When I was I butchers apprentice 42 years ago, we pulled the leg tendons when the foot was still on. Much better don't see it anymore. Small incision around the ankle joint just enough to break the skin. With the bird hanging upside down. The birds foot is placed into a V shaped hook on the wall... and you pull.
Prettiest thing I have seen in all 60 years of my cooking . Can’t wait to do it this way . I was used to going through the back. Absolutely enjoyed watching this .
I followed this video last year for my Thanksgiving bird and am getting ready to do it again. What a fabulous way to serve turkey! I prefer spending time deboning and stuffing into a roll than have a mess to deal with Thanksgiving day when all my guests are arriving. A sharp knife and patience are key. The hardest part for me was removing the tendons from the leg. Thanks, Scott this is the best instructional video out there!
I did this last year for Thanksgiving, and it was so good that I will only eat turkey this way from now on. It's moist and tender, and there's no waste.
Thank you for this video! It's different than others because its not butterflied and the skin is all intact! More presentable at the end! I took this video and used it to make a turkey Roulade recipe. It was beautiful! I made a sage sausage stuffing and rapped it inside a juicy brined lovely rolled turkey roll. Lovely lovely dinner! We made it for a large family dinner alongside a ham, green bean casserole, double baked roasted potatoes, roasted winter squash, and assortment of lovely pies and desserts after dinner! Everyone praised me for how amazing my feast was! So pleased! 😊
This video is almost a decade old but honestly one of the best ones I've seen and has given me the confidence to try doing this myself for the first time. Thank you! :)
This is the second year I've done this for turkey day. I still can't tie it as pretty as you did but it still comes out amazing! Thank you for sharing!
Band on the run joke got a literal "LOL" out of me. Bravo. Additionally, I've always avoided deboning smaller birds because it was so fiddly, but it looks so simple with a big turkey. I'm going to do this with a bird I just got. As always, I really appreciate your thorough walk-throughs. They consistently show me some random, fundamental skill that I was ignorant about. So awesome.
Made this last Christmas and I've come back to see how to do it again this year. Everyone agreed it was the best turkey they'd had and it's much easier to serve, I wouldn't ever bother doing it the traditional way now. Filled the tray underneath with pigs in blankets and they all cooked in the turkey juices, my mouth's watering already!
Your comment is why I stopped watching right at 0:37 then skipped to 14:02 and made this comment. It serves no purpose to have a vd with no end result. Absolute rubbish! Thank you!
The last time i stuffed a bird was ten years ago when i was a chef. This brings back memories of how much i loved being a chef 23 years later. Scott Rea you are a patriot of everything that is food.
Convinced my other half to let me try this for Thanksgiving. Best turkey I ever ate. I will likely never cook a turkey with the bones in ever again. Moist and very flavorful, which is not common to traditional cooking methods. I've done lots of meat cutting but never got around to de-boning a bird before. Make certain you have a sharp knife and take your time. Yummie in the extreme.
Hi Scott: This is a brilliant video! I have always de-boned from the backbone but your method seems superior and I am going to give it a go for our Christmas turkey this year. i am planning on putting on our barbeque rotisserie and hoping it will stay secure for the cooking duration. Thanks so very much for a wonderful and helpful video. (also for the butcher's knot tutorial - I am armed and ready to go.
Thank you so much for this video. You made it LOOK much easier than it was, lol. It took me 45 minutes, but it came out like store bought. I watched this video twice, then paused it as I deboned, taking quick looks at the video when I came to a tuff spot. MUST have a very sharp knife. Thanks again.
Scott, Thanks for all your time to show folks like me how to do things a little differently than we have in the past. I enjoy and learn from all your videos.
Awesome knife skills on that bird, as a butcher of 30 years I am impressed. I can't wait to practice that technique on the leftover birds of this next holiday and put them in the smokers to cook!
I finally took the plunge and prepared our turkey using the technique last year. We are never going back. It was absolutely delicious. Moist and tender. No waste and no carcass to deal with. We roasted the bones for stock and made a wonderful gravy. Worth that extra effort.
Oh my God! I am totally going to debone a turkey like that, stuff it with cheese and peppers and wrap it in bacon and smoke it! Smoke it hot! Like 350 with a kiss of Apple wood. I got some apple charcoal that should do the trick! Cheers for the video. You rock!
+1stcommonsense I love apple for poultry. Peach and pecan is good too. for.pork and beef I go oak but once in a while I throw some hickory in there. I am afraid of Mesquite.
+stizan24 Mesquite and especially cherry can easily ruin a meal if not used right. However, a good ribeye rubbed with olive oil then salt and peppered and thrown over some hot coals with a handful of mesquite wood is hard to beat. Thanks for letting me give you my unsolicited advice. lol
+1stcommonsense thank you for the advise lol! I love cooking and I love it because there is no "one way" to make anything. My family.males.the same old stuff for thanksgiving for instance. that was until I started making the meal. most of it is hum drum but so far in the 4 years I have been doing it I have changed the kapusta, the stuffing, and this year I smoked a turkey along with doing a traditional one.
+stizan24 What do you do to your kapusta? Do you use sauerkraut or fresh cabbage? I've had it both ways and the fresh cabbage was surprisingly good. I do 90% of the cooking in my house. lol
Hi Scott! Well I de-boned Mr. Turkey for Thanksgiving tomorrow--my first attempt and though it was not as neat as yours I am quite proud--tried to follow your video as much as possible! Stuffed Mr. Turkey with chicken tenders rolled in bacon, and then topped with sausage stuffing--corn bread, leeks, apples, celery, dried cranberries and sage sausage. My roll was not quite as neat and tight as yours but I'm pretty sure it's going to be delish! Thanks so much for your tutorials--you inspired me to create a dish I've never made before. Happy Thanksgiving!
You make this look really, really easy. I was looking for something interesting to do this Thanksgiving as I'm not really a huge fan of turkey. But, I'm up for anything new! I think this is exactly what I was looking for. Thanks for the video!
You are a very talented chef and butcher, my wife says not just a butcher but a chef as well, never saw anyone bone a turkey before you make it look easy. We've seen you prepare oxtail , pork, and steak, thanks for sharing, we'll be watching. Blessings!!!
Aaaawwww, I wanted to see what it looked like cooked with all that crispy skin, guess I'll have to wait until Christmas. Another nice job, that's Scott ;-)
Because I am about to bone a turkey I looked it up on Google and your video seemed the most appropriate. I used to be a meat cutter many years ago in my younger days, but I never saw the right way to bone a turkey. Well done my friend. I was also impressed how you handled your knife. I also have one just like it. Thank You
Hi Scott. I was finally able to debone and roll a turkey following your method here. We harvested a wild turkey last week and I did this and it worked out great. Stuffed it too. Took me a little over an hour to do first time. Hoping to get another turkey or two in the next couple of weeks and roll another and make some breakfast sausage out of the other! Keep up the good work!
Brilliant. Turkey roasted in oven the usual way is not my favorite meet as it tends to dry out. I live in Texas and we just had Thanksgiving with son in law. He deep fries those bad boys in a big vat. When the bird comes out he immediately debones by pulling off the bone. No knife. It is incredibly moist and succulent. But I think I will buy a left over turkey after Christmas at discount and do Scott’s debone. Putting the stuffing right inside will keep it moist. Great tutorial Scott. I could see the hands of a real pro.
Excellent video! Been wondering how to cook a large turkey in my smallish oven and you've answered my prayers! Cooking for 11 adults and three toddlers this Christmas; what weight of turkey would you suggest? It sort of looks like, because it's so much easier to carve, that there might be a better yield - or is that wishful thinking? Also, can you stuff and roll the day before and leave in fridge overnight, or must it be done on the day? Thanks.
NICE, sharp knifework! I previously watched a horrible video of a guy at a university food department. That guy was constantly scraping his knife against bone to get the meat off, which left a very ragged surface. The sharp knife used here makes the work really effortless, and much more smooth. I am encouraged to try this again.
Just fabulous. Managed a much better job and much quicker than ever before. Drives home the need for a really sharp boning knife, but managed with a Swann Morton scalpel instead. All the best
It is such a pleasure to be taught by a Master such as you. You make it look so easy! I cannot thank you enough for all your videos; they are spot on!!!
It would take me 45 minutes to tie up that bird roll as awesome as you did in 5 minutes. You make it look easy, mate. Well done! I can't wait to try it.
Dude, you won't believe it...but it worked the first time.... I made the turkey for Thanksgiving, and it didn't dry out, as is normal for a turkey. It was juicy, tender, and was highly praised at the party.... Thank you for sharing your knowledge....
Absolutely amazing. I never would've thought about prepping a bird this way, even after watching your pig head video. A few questions: 1. Why not do the roll from back to front, so each slice has a bit of breast and thigh, rather than side-to-side, so one end is all breast/wing and the other is all thigh/drumstick (and the little bit of tender you put in there)? 2. I also see that the leg end of your roll is thinner than the breast end: Wouldn't the breast get cooked less than the leg end? 3. Could something like that pig head roll be done with a bird? Like even if it'd be a waste of a nice turkey, maybe something like a stewing hen, or a cock. Bone it out, stuff it, roll it up, boil it, then stick it in a ham press. Then you'd have a nice chicken lunchmeat.
mendaliv: He didn’t say, but it’s possible he did it that way for two reasons: One, because it allows people to choose white or dark meat. Two because the white meat cooks more quickly, and can dry out, so making the white side thicker can allow them to finish cooking at the same time, while still thoroughly cooking both white and dark.
I wish your average butcher knew how to do this. Every Thanksgiving, we make a rolled and stuffed de-boned turkey, and it's fantastic. Last year, though, our butcher spatchcocked it and then did some horrific crap so that there was barely any skin holding it together. Thanks for this video - there aren't too many out there, and this showcases great technique, and didn't edit out important steps/tips. Thanks!
I've done many a whole turkey on my Kamado Joe and always fabulous (last one was so incredibly juicy). I plan on adapting this recipe for this years family Thanksgiving gathering. 8 hours on a very low heat would work, but, I plan on using 350 +/- and expect about 3 hours for a 14-16 lb bird...maybe a little less but have to ensure the stuffing cooks through.
Just floating around the web and caught this ....i have to do this for Christmas 2018 just missed it for this passed thanksgiving....Thanks Scott for the class.
Josef Roesler You do realize that this turkey is a free-range, heritage breed, right? Look up the cost of bronze breasted turkeys in the states and you'll soon realize that $70 is about comparable. You can't compare the price of a broad breasted white raised in a factory farm to the bird featured in this video. Save your incredulity.
Happy thanks giving, from a place in new England, U.S.A. Scott you are a true inspiration. To doing classic butchery the old school way with your special twist, Been learning the butchery trade for a few years, with some private cutters, and farm shops that offer a helping hand during game hunting seasons. And chicken farm raised meat bird projdcts. Always enjoy your stuff.
That is an excellent way to debone the turkey before it’s cooked! I only wished I had found this video a week earlier and I would have had a perfectly carved turkey on thanksgiving.
just finished deboning the bird---great instructions--just need a sharp knive!! Now rolled with a cornbread/sausage/veggie/herb mix! It will in smoker later today!! thanks
Wow, that looks amazing. I'd never heard of a Turkey Roll before and it looks like it would be great to cook it sous vide overnight. Thank you for showing how to make one. All the muss and fuss of carving a turkey done ahead of time leaving the holiday to be enjoyed on the day.
Just made this last night......holy hell is it good! I'm a total amateur and it took me 20-35 minutes to get all the bones and such out. BEST TURKEY I'VE EVER HAD!
Here it is Christmas Evening 2021. I’ve just dry brined my first turkey (so fed up basting every 15 minutes). It was lovely. But I chicken out (pun intended) at the last minute to debone. And now I have found your video and I’m disappointed in myself for not making the attempt. Thank you for sharing your instructions. They are clear and straight forward. I will pick up a bird soon (Boxing Day is hours away), and give it a try. Be well, best wishes for a safe, happy, and healthy New Year. We all certainly deserve a bit of happiness right now. ❤️🇨🇦
Thanks so much for posting this. I just did it for Christmas today. Worked out great. I brined the turkey first for 24 hours. It's much harder to do than you made it look!. I muddled through it however. My wife said she will never eat it any other way now. Cheers from Canada.
Thank you for this! Did two 16 lb birds for Thanksgiving this year, each stuffed with sausage, sage and panko; prepped the night before, then roasted on Thanksgiving at 325 F for ~90 minutes. Very juicy and very delicious. Enough pan drippings to make gravy. Will do it again!
Fantastic video and great way to cook the Turkey, I can't wait to do it! If you had a cook book I would buy it right away! Congratulations, a fan from Mexico.
I did it!! I watched the video 3 times then deboned a 15lb turkey with a 4-inch paring knife :) It's rolled, stuffed with sausage-apple-leek-sourdough stuffing and happily cooking away on a bed of sliced potatoes and onions. I brined the bird in a mix of apple cider and buttermilk ahead of time ... and yeah, I am ridiculously proud of myself right now: Thank you thank you for this video!!!
How long did you cook it and at what temp? Sounds really good.
Megan Hughes dude, what time is dinner!?!
Nice work man
Megan sadly didn't make it, she under cooked her turkey and died of brain parasites from the meat. Her Thanksgiving turkey was to die for unfortunately
@@ThisIsSolution No way.
Yes massaging bird on a Sunday morning works for me to and stuffing a bird gives you a wonderful feeling . The over all end result is very satisfying .
As a man who was raised in the butchering business starting in 1978, i have to say that you did a most excellent job Sir!!
I did this with two turkeys for new year's eve 2018. One turkey was 19 pounds the other was 14 pounds. I stuffed it with Colombian chorizo, bread crumbs, butter sweated onions, cilantro, and garlic paste. They took 4.5 to 5 hours to cook at 375 degrees F. They both came out awesome. Everyone loved it. Without Scott Rea, I would have never tried doing a turkey roll like this. I'm glad I learned how to de-bone a bird. Thanks Scott.
I'm stealing this!!!
Alejandro Ocampo Alejandro, seriously thank you for the temps!! I will definitely try the chorizo!!
I'm glad I learned how to bone a bird lol 😁
@@jodonbaker43 HA
@@molonlabe3966 😂👍
When I was I butchers apprentice 42 years ago, we pulled the leg tendons when the foot was still on. Much better don't see it anymore. Small incision around the ankle joint just enough to break the skin. With the bird hanging upside down. The birds foot is placed into a V shaped hook on the wall... and you pull.
My grandfather used to make a turkey roll every Christmas, stuffed with his own Italian sausage (grinding the meat himself). It was wonderful!
Prettiest thing I have seen in all 60 years of my cooking . Can’t wait to do it this way . I was used to going through the back. Absolutely enjoyed watching this .
10 years later....Still rocking this style! Thank you!
I followed this video last year for my Thanksgiving bird and am getting ready to do it again. What a fabulous way to serve turkey! I prefer spending time deboning and stuffing into a roll than have a mess to deal with Thanksgiving day when all my guests are arriving. A sharp knife and patience are key. The hardest part for me was removing the tendons from the leg. Thanks, Scott this is the best instructional video out there!
I did this last year for Thanksgiving, and it was so good that I will only eat turkey this way from now on. It's moist and tender, and there's no waste.
Thank you for this video! It's different than others because its not butterflied and the skin is all intact! More presentable at the end! I took this video and used it to make a turkey Roulade recipe. It was beautiful! I made a sage sausage stuffing and rapped it inside a juicy brined lovely rolled turkey roll. Lovely lovely dinner! We made it for a large family dinner alongside a ham, green bean casserole, double baked roasted potatoes, roasted winter squash, and assortment of lovely pies and desserts after dinner! Everyone praised me for how amazing my feast was! So pleased! 😊
So glad I found this video. Amazing craftsmanship.
This video is almost a decade old but honestly one of the best ones I've seen and has given me the confidence to try doing this myself for the first time. Thank you! :)
I love this video! Art in kitchen. Best wishes!
This is the second year I've done this for turkey day. I still can't tie it as pretty as you did but it still comes out amazing! Thank you for sharing!
Why on earth have I only just found this channel??? This is quality. I love watching butchers work!!
Band on the run joke got a literal "LOL" out of me. Bravo. Additionally, I've always avoided deboning smaller birds because it was so fiddly, but it looks so simple with a big turkey. I'm going to do this with a bird I just got. As always, I really appreciate your thorough walk-throughs. They consistently show me some random, fundamental skill that I was ignorant about. So awesome.
Made this last Christmas and I've come back to see how to do it again this year. Everyone agreed it was the best turkey they'd had and it's much easier to serve, I wouldn't ever bother doing it the traditional way now. Filled the tray underneath with pigs in blankets and they all cooked in the turkey juices, my mouth's watering already!
I ain’t going to lie I was amazed how you deboned the turkey. Good job I enjoyed your vid.
"Personally, I love the Wings, especially Band on the Run." That made me snort and spit out a perfectly good martini!
Who else really want to see how it cooked and sliced? 😍😋
Your comment is why I stopped watching right at 0:37 then skipped to 14:02 and made this comment.
It serves no purpose to have a vd with no end result. Absolute rubbish!
Thank you!
Btw, there's no denying the fact that he has excellent skills (and a sharp blade). Just wanted to note that. 👌
@@anton48103 Title of the video is "How To Debone And Roll A whole Turkey."
@@darrendanger6853 I'm fully aware of the that, so thank you!
@@anton48103 pathetic. 😭 use your imagination.
The last time i stuffed a bird was ten years ago when i was a chef.
This brings back memories of how much i loved being a chef 23 years later.
Scott Rea you are a patriot of everything that is food.
Omg I'm so doing this for thanksgiving... I can only imagine stuffing this with rosemary, sage and butter... 😋 the juiciest turkey ever....
Convinced my other half to let me try this for Thanksgiving. Best turkey I ever ate. I will likely never cook a turkey with the bones in ever again. Moist and very flavorful, which is not common to traditional cooking methods. I've done lots of meat cutting but never got around to de-boning a bird before. Make certain you have a sharp knife and take your time. Yummie in the extreme.
Wow, Can't wait to try it!!! Thank you. That was the BEST description for de-boninig I have ever seen!!!!!!!!!
Thanks Ron,much appreciated mate,all the best.Scott
Been cooking for 20 years and never saw turkey done this way. I can't wait to try it this Thanksgiving. Thanks for sharing!!!
Hi Scott: This is a brilliant video! I have always de-boned from the backbone but your method seems superior and I am going to give it a go for our Christmas turkey this year. i am planning on putting on our barbeque rotisserie and hoping it will stay secure for the cooking duration. Thanks so very much for a wonderful and helpful video. (also for the butcher's knot tutorial - I am armed and ready to go.
Thank you so much for this video. You made it LOOK much easier than it was, lol. It took me 45 minutes, but it came out like store bought. I watched this video twice, then paused it as I deboned, taking quick looks at the video when I came to a tuff spot. MUST have a very sharp knife. Thanks again.
You should make a video of the final cooked bird and slice it open Scott. Love your videos but damn I wanna see it cooked and sliced.
Sorry Matty,i will try to upload a picture some how,all the best mate.Scott
Matt Gallor
he ate it too quickly to film, that's how good it was.
@@TheScottReaproject how long would you cook this for
@@TheScottReaproject excelente reseta
Scott, Thanks for all your time to show folks like me how to do things a little differently than we have in the past. I enjoy and learn from all your videos.
Many thanks Robbie,my pleasure mate,all the best.Scott
What temp and for how long. Looks like a great way to cook it. Less time I am sure with out the bones in it
Awesome knife skills on that bird, as a butcher of 30 years I am impressed. I can't wait to practice that technique on the leftover birds of this next holiday and put them in the smokers to cook!
Former sous chef here.... Hats off mate ... Flawless proper technique which i aspire to duplicate this Thanksgiving.... Cheers from 🇨🇦
That is amazing how easy you made that look,thank you for sharing. ❤
I finally took the plunge and prepared our turkey using the technique last year. We are never going back. It was absolutely delicious. Moist and tender. No waste and no carcass to deal with. We roasted the bones for stock and made a wonderful gravy. Worth that extra effort.
Oh my God! I am totally going to debone a turkey like that, stuff it with cheese and peppers and wrap it in bacon and smoke it! Smoke it hot! Like 350 with a kiss of Apple wood. I got some apple charcoal that should do the trick! Cheers for the video. You rock!
+stizan24 Apple wood is definitely the choice wood for this!
+1stcommonsense I love apple for poultry. Peach and pecan is good too. for.pork and beef I go oak but once in a while I throw some hickory in there. I am afraid of Mesquite.
+stizan24 Mesquite and especially cherry can easily ruin a meal if not used right. However, a good ribeye rubbed with olive oil then salt and peppered and thrown over some hot coals with a handful of mesquite wood is hard to beat. Thanks for letting me give you my unsolicited advice. lol
+1stcommonsense thank you for the advise lol! I love cooking and I love it because there is no "one way" to make anything. My family.males.the same old stuff for thanksgiving for instance. that was until I started making the meal. most of it is hum drum but so far in the 4 years I have been doing it I have changed the kapusta, the stuffing, and this year I smoked a turkey along with doing a traditional one.
+stizan24 What do you do to your kapusta? Do you use sauerkraut or fresh cabbage? I've had it both ways and the fresh cabbage was surprisingly good. I do 90% of the cooking in my house. lol
I had no idea what an art butchering truly was until I watched your videos. Well done!
Hi Scott! Well I de-boned Mr. Turkey for Thanksgiving tomorrow--my first attempt and though it was not as neat as yours I am quite proud--tried to follow your video as much as possible! Stuffed Mr. Turkey with chicken tenders rolled in bacon, and then topped with sausage stuffing--corn bread, leeks, apples, celery, dried cranberries and sage sausage. My roll was not quite as neat and tight as yours but I'm pretty sure it's going to be delish! Thanks so much for your tutorials--you inspired me to create a dish I've never made before. Happy Thanksgiving!
I really like this idea. I have never deboned at Turkey. Its about time I did. Thanks for the inspiration.
You make this look really, really easy. I was looking for something interesting to do this Thanksgiving as I'm not really a huge fan of turkey. But, I'm up for anything new! I think this is exactly what I was looking for. Thanks for the video!
You are a very talented chef and butcher, my wife says not just a butcher but a chef as well, never saw anyone bone a turkey before you make it look easy. We've seen you prepare oxtail , pork, and steak, thanks for sharing, we'll be watching. Blessings!!!
Aaaawwww, I wanted to see what it looked like cooked with all that crispy skin, guess I'll have to wait until Christmas. Another nice job, that's Scott ;-)
you sick fuk
Because I am about to bone a turkey I looked it up on Google and your video seemed the most appropriate. I used to be a meat cutter many years ago in my younger days, but I never saw the right way to bone a turkey. Well done my friend. I was also impressed how you handled your knife. I also have one just like it. Thank You
"can't remember the last time i was this satisfied with stuffing a bird" *small pause*
I lol'd
Giggidy
Hi Scott. I was finally able to debone and roll a turkey following your method here. We harvested a wild turkey last week and I did this and it worked out great. Stuffed it too. Took me a little over an hour to do first time. Hoping to get another turkey or two in the next couple of weeks and roll another and make some breakfast sausage out of the other! Keep up the good work!
My brother just introduced me to your channel. This is amazing.
yoooo!
Brilliant. Turkey roasted in oven the usual way is not my favorite meet as it tends to dry out. I live in Texas and we just had Thanksgiving with son in law. He deep fries those bad boys in a big vat. When the bird comes out he immediately debones by pulling off the bone. No knife. It is incredibly moist and succulent. But I think I will buy a left over turkey after Christmas at discount and do Scott’s debone. Putting the stuffing right inside will keep it moist. Great tutorial Scott. I could see the hands of a real pro.
Excellent video! Been wondering how to cook a large turkey in my smallish oven and you've answered my prayers! Cooking for 11 adults and three toddlers this Christmas; what weight of turkey would you suggest? It sort of looks like, because it's so much easier to carve, that there might be a better yield - or is that wishful thinking? Also, can you stuff and roll the day before and leave in fridge overnight, or must it be done on the day? Thanks.
NICE, sharp knifework! I previously watched a horrible video of a guy at a university food department. That guy was constantly scraping his knife against bone to get the meat off, which left a very ragged surface. The sharp knife used here makes the work really effortless, and much more smooth. I am encouraged to try this again.
what do you think of soaking it in buttermilk overnight
Just fabulous. Managed a much better job and much quicker than ever before. Drives home the need for a really sharp boning knife, but managed with a Swann Morton scalpel instead. All the best
What is the best temperature to cook this at and for how long?
I just smoked a turkey for 3 days on about 165-180 n last month about 4 hours around 350-375degrees so literally it's all gonna depend for sure.
start at 425 for 15 minutes to get color, then drop it drop to 350 until the internal temp is 165.
It is such a pleasure to be taught by a Master such as you. You make it look so easy! I cannot thank you enough for all your videos; they are spot on!!!
Holy sharp knife Batman!
The knife was the star.
This is exactly what I need to learn for Christmas. Your videos are excellent, thanks for sharing
A great way to stuff a bird, Scott! Even rolled in some dark meat! LOL!!! Very satisfying, indeed.
Cheers brother and happy new year to you,many thanks.Scott
Mate you are brilliant! I have now chosen to do this as my preferred method for my turkey. Thank you so much. Great knife work.
"I can't remember the last time I was this satisfied with stuffing a bird."
It would take me 45 minutes to tie up that bird roll as awesome as you did in 5 minutes. You make it look easy, mate.
Well done! I can't wait to try it.
oh i bet that deep fried would be absolutely delicious.
Dude, you won't believe it...but it worked the first time.... I made the turkey for Thanksgiving, and it didn't dry out, as is normal for a turkey. It was juicy, tender, and was highly praised at the party.... Thank you for sharing your knowledge....
Any one notice how fast and perfect he ties a butchers knot
Finnegan O'Mahoney because he's a butcher 🤔
The skill of a surgeon! I shold know I am one too. The knot tying is impressive!
Absolutely amazing. I never would've thought about prepping a bird this way, even after watching your pig head video. A few questions:
1. Why not do the roll from back to front, so each slice has a bit of breast and thigh, rather than side-to-side, so one end is all breast/wing and the other is all thigh/drumstick (and the little bit of tender you put in there)?
2. I also see that the leg end of your roll is thinner than the breast end: Wouldn't the breast get cooked less than the leg end?
3. Could something like that pig head roll be done with a bird? Like even if it'd be a waste of a nice turkey, maybe something like a stewing hen, or a cock. Bone it out, stuff it, roll it up, boil it, then stick it in a ham press. Then you'd have a nice chicken lunchmeat.
mendaliv: He didn’t say, but it’s possible he did it that way for two reasons: One, because it allows people to choose white or dark meat. Two because the white meat cooks more quickly, and can dry out, so making the white side thicker can allow them to finish cooking at the same time, while still thoroughly cooking both white and dark.
you sick fuk
I wish your average butcher knew how to do this. Every Thanksgiving, we make a rolled and stuffed de-boned turkey, and it's fantastic. Last year, though, our butcher spatchcocked it and then did some horrific crap so that there was barely any skin holding it together. Thanks for this video - there aren't too many out there, and this showcases great technique, and didn't edit out important steps/tips. Thanks!
I want to try this but i want to put it in my smoker for about 8 hours
Please do it and post a video about it.
More like 2 or3 hours but ya I was thinking the same. That is ready made for my smoker.😀😁😁😁
I've done many a whole turkey on my Kamado Joe and always fabulous (last one was so incredibly juicy). I plan on adapting this recipe for this years family Thanksgiving gathering. 8 hours on a very low heat would work, but, I plan on using 350 +/- and expect about 3 hours for a 14-16 lb bird...maybe a little less but have to ensure the stuffing cooks through.
Quick thanks for the tutorial. Used your method to de-bone 10lb turkey yesterday and it worked out perfectly.!!!
WAIT! YOU DIDNT SHOW YOU COOKED IT AND THE FINISHED PRODUCT? AND HOW YOU CUT INTO IT TO SERVE IT? DANG
I tried rolling and smoking a turkey once.
Didn't get much of a buzz.
badum-TSS
...only works with 'buzz'ard.
@@bluemeanie6629 Hi-ooooooooooooo!
@@bluemeanie6629 nailed it lol
Just one word F-A-N-T-A-S-T-I-C.... thanks for share your knowledge with us...
*Fantastic but needed seasoning on the outer side of the bird!*
Just floating around the web and caught this ....i have to do this for Christmas 2018 just missed it for this passed thanksgiving....Thanks Scott for the class.
This is the best idea ever for thanksgiving. Streaky bacon wrapped turkey roll. Delicious.
$70US for a turkey? No wonder people only eat them at Christmas!
Josef Roesler Tell me about it brother,you have to save all year for that mate.cheers,and have a great new year,all the best.Scott
Scott Rea I bought a 20 pound turkey for like 16 bucks this year....79 cents a pound...
Scott Rea Next time, buy a turkey in the US and have it shipped overnight to the UK! :)
Josef Roesler You do realize that this turkey is a free-range, heritage breed, right? Look up the cost of bronze breasted turkeys in the states and you'll soon realize that $70 is about comparable. You can't compare the price of a broad breasted white raised in a factory farm to the bird featured in this video. Save your incredulity.
LeaningFeline American platypus is really expensive too. Doesn't justify the price.
Hi great vid what about cooking time and temp thanks
I wanted to see what it looked like after cooking SO BAD! Ugh... what a let down!
Happy thanks giving, from a place in new England, U.S.A.
Scott you are a true inspiration. To doing classic butchery the old school way with your special twist,
Been learning the butchery trade for a few years, with some private cutters, and farm shops that offer a helping hand during game hunting seasons.
And chicken farm raised meat bird projdcts.
Always enjoy your stuff.
That is an excellent way to debone the turkey before it’s cooked! I only wished I had found this video a week earlier and I would have had a perfectly carved turkey on thanksgiving.
Wow another great video! Thank you for sharing. I will be sure to try this one out I cook turkeys throughout the year.
You, sir, are a wizard!
Very helpful video - easy to follow!
I stuffed mine with pork sausage meat, chestnuts and cranberries
I've been doing my turkey your way for 3 years now. Thank you for the great idea!
just finished deboning the bird---great instructions--just need a sharp knive!! Now rolled with a cornbread/sausage/veggie/herb mix! It will in smoker later today!! thanks
Thank you thank you thank you!!!
My bird came out wonderful and was received with grunts and squeals of satisfactions!!!
Been watching you for years but this is first time have done this. Wouldn't even have attempted it without this video so thanks Scott
This is a great video Scott, thanks mate. Great way to get the most out of the Turkey.
Excellent video! I have spatch-cocked a turkey before, then smoked it. I am anxious to try this method. It looks wonderful.
Wow, that looks amazing. I'd never heard of a Turkey Roll before and it looks like it would be great to cook it sous vide overnight. Thank you for showing how to make one. All the muss and fuss of carving a turkey done ahead of time leaving the holiday to be enjoyed on the day.
You are a magician with your knife good sir. Fantastic idea!
Second year doing this!! Thanks again for perfect instructions
Just made this last night......holy hell is it good! I'm a total amateur and it took me 20-35 minutes to get all the bones and such out. BEST TURKEY I'VE EVER HAD!
A great presentation. I have seen several of your videos, and they are always informative and easy to follow..
Here it is Christmas Evening 2021. I’ve just dry brined my first turkey (so fed up basting every 15 minutes). It was lovely. But I chicken out (pun intended) at the last minute to debone. And now I have found your video and I’m disappointed in myself for not making the attempt. Thank you for sharing your instructions. They are clear and straight forward. I will pick up a bird soon (Boxing Day is hours away), and give it a try. Be well, best wishes for a safe, happy, and healthy New Year. We all certainly deserve a bit of happiness right now. ❤️🇨🇦
Awesome video! No more slicing around hot bones out of the oven for me!!NEVER AGAIN! THANK YOU!!!
Lovely butchering. Really smooth. I was taught to b&r the bird from the back but this is better.
Best Turkey I have ever cooked. Thanksgiving is almost so it time to watch again
Thanks for the video. I just attended a Christmas dinner where the gentleman rolled the Turkey. Was delicious. I wanted to see how he did it.
I think this is an excellent video, your technique for de-boning works perfectly and your video is so watchable, thank you for posting xxx
Thanks so much for posting this. I just did it for Christmas today. Worked out great. I brined the turkey first for 24 hours. It's much harder to do than you made it look!. I muddled through it however. My wife said she will never eat it any other way now.
Cheers from Canada.
Thank you for this! Did two 16 lb birds for Thanksgiving this year, each stuffed with sausage, sage and panko; prepped the night before, then roasted on Thanksgiving at 325 F for ~90 minutes. Very juicy and very delicious. Enough pan drippings to make gravy. Will do it again!
Fantastic video and great way to cook the Turkey, I can't wait to do it! If you had a cook book I would buy it right away! Congratulations, a fan from Mexico.